This buttery pound cake is perfect for when you want a sweet treat without spending hours in the kitchen. Moist and rich, it’s a simple recipe that’s sure to become a favorite in no time.
Start by heating your oven to 350°F (175°C). In a large bowl, combine the flour, poppyseed filling, 2 ½ cups of powdered sugar, butter, eggs, lemon juice, baking powder, and lemon peel. Use an electric mixer on medium speed to beat everything together until the batter is smooth and well mixed, which should take about two minutes.
Pour the batter into an ungreased 10-inch tube pan and pop it into the oven. Let it bake for around 1 hour and 15 minutes, or until the top turns a nice golden brown and a toothpick inserted into the center comes out clean. Once baked, let the cake cool completely.
While the cake is cooling, whip up the frosting by beating 1 cup of powdered sugar with a tablespoon of milk on medium speed for a couple of minutes. When the cake is fully cooled, drizzle the frosting over the top and enjoy!
- Make sure all your ingredients are at room temperature for the best texture.
- Avoid overmixing the batter to keep the cake light and fluffy.
- Use a toothpick to check for doneness; it should come out clean when the cake is ready.
This cake is wonderfully rich and buttery, with a tender crumb that melts in your mouth. It comes together quickly, making it perfect for last-minute gatherings or a simple treat. Its classic flavor appeals to all ages and pairs well with many toppings.
Serve slices plain with a dusting of powdered sugar or add fresh berries and whipped cream for a refreshing twist. It also pairs nicely with a cup of tea or coffee to balance its sweetness.
Store the cake in an airtight container at room temperature for up to three days. For longer storage, wrap it tightly in plastic wrap and freeze for up to two months. Thaw at room temperature before serving.
